Vietnamese Sweet Beef Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs carrot
• 1bunch coriander
• 15g Vietnamese pho seasoning
• 300g beef stir-fry
• 20g shredded coconut
• 10ml white vinegar
• 10ml vegetable oil
• 15ml soy sauce
• 15ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, shred the carrot using a julienne peeler or coarsely grate with a box grater. Pick the coriander leaves and finely chop the stems. Put 2 tsp white vinegar in a bowl. Add the carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Marinate beef
   Combine the coriander stems, half the pho seasoning* and 2 tsp vegetable oil in a large bowl and season with salt and pepper. Separate the beef stir-fry into the marinade and toss to coat. Combine 1 tbs soy sauce and 1 tbs sugar in a separate bowl.
4. Step 4 — Stir-fry beef
   Put the coconut in a cold medium frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan. Heat the same pan over high heat until very hot (see Kitchen 101). Stir-fry the beef for 1 min or until browned. Add the soy mixture and stir-fry for 1 min or until the beef is tender and the sauce is reduced. Remove from the heat.
5. Step 5 — Serve up
   Divide the rice, beef and pickled carrot among bowls. Drizzle with a little pickling liquid, if desired. Scatter over the coriander leaves and toasted coconut and enjoy!
6. Step 6 — Kitchen 101
   Ensuring the pan is really hot before adding the beef prevents it from stewing and gives it a nice browned finish.

Allergens

Sojabohnen, Sulfit